Description
Get ready to indulge in a deliciously fun twist on a classic favorite with our Mini Taco Stuffed Potatoes Recipe. These bite-sized delights combine the comforting texture of potatoes with the bold flavors of taco fillings, making them perfect for entertaining or a cozy family dinner.
Ingredients
Scale
Small Potatoes
- 12 baby potatoes
Ground Meat
- 1 lb ground beef, turkey, or chicken
Taco Seasoning
- 1 packet taco seasoning
Shredded Cheese
- 1 cup shredded cheese (cheddar or Mexican blend)
Fresh Toppings
- 1 cup shredded lettuce
- 1 cup diced tomatoes
- 1/2 cup sour cream
- 1 avocado, diced
Instructions
- Prepare the Potatoes: Start by washing the small potatoes thoroughly to remove any dirt. Preheat your oven to 400°F (200°C), then poke several holes in each potato with a fork to allow steam to escape while baking. Place them on a baking sheet and bake for about 30-35 minutes or until fork-tender.
- Cook the Meat: While the potatoes are baking, heat a skillet over medium heat and add your ground meat. Break it apart with a spatula, cooking until browned. Add the taco seasoning and a splash of water, stirring until well combined. Cook for an additional 2-3 minutes until the meat is fully seasoned.
- Assemble the Filling: Once the potatoes are done, remove them from the oven and let them cool slightly. Cut each potato in half and scoop out some of the insides to create a small well for the filling. In a bowl, mix the cooked meat with shredded cheese, ensuring it’s evenly distributed.
- Stuff the Potatoes: Using a spoon, carefully fill each potato half with the meat and cheese mixture. Be generous, but ensure not to overflow. Place the stuffed potatoes back on the baking sheet.
- Bake Again: Return the stuffed potatoes to the oven and bake for another 10-15 minutes, or until the cheese is melted and bubbly. This step ensures everything is heated through and melds together beautifully.
Notes
- Choose Uniform Potatoes: Select similarly sized potatoes for even cooking and stuffing.
- Don’t Overstuff: Leave enough space in the potatoes to prevent spillage while baking.
- Experiment with Toppings: Get creative with your toppings for added flavor and texture.
- Let the Potatoes Cool: Allow the potatoes to cool slightly before cutting to avoid burning your hands.
- Use Leftover Meat: This is a great way to repurpose leftover taco meat or rotisserie chicken.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 2 stuffed potato halves
- Calories: 250
- Sugar: 2g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 12g
- Cholesterol: 40mg
Keywords: Mini Taco Stuffed Potatoes, Taco Potatoes, Appetizer Recipe, Mexican Cuisine